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Full text of "Treatise On Applied Analytical Chemistry(Vol-1)"

420

OLEOMARGARINE

Dalican's Table

TABLE   XLVI

Solidification
	Stearic Acid
	Oleic Acid
	Solidification
	Stearic Acid
	Oleic Acid

Point.
	%
	%
	Point.
	%
	Of
 /o

35
	25-20
	69-80
	44-5
	49-40
	45-60

35'5
	26-40
	68-60
	45
	5I-30
	43-70

36
	27-30
	67-70
	45-5
	52-25
	42-75

36-5
	28-75
	66-25
	46
	53-20
	41-80

37
	29-80
	65-20
	46-5
	55-io
	39-90

37-5
	30-60
	64-40
	47
	57-95
	37-05

38
	3I-25
	63-75
	47-5
	58-90
	36-10

38-5
	32-I5
	62-85
	48
	61-75
	33-25

39
	33-45
	61-55
	48-5
	66-50
	28-50

39'5
	34-20
	60-80
	49
	71-25
	-23-75

40
	35-15
	59-85
	49-5
	72-20
	22-80

40-5
	36-10
	58-90
	50
	75-05
	19-95

4i
	38-00
	57-00
	50-5
	77-10
	17-90

4i-5
	38-95
	56-05
	51
	79-50
	15-50

42
	39-90
	55-io
	51-5
	81-90
	1 3 -jo

42-5
	42-75
	52-25
	52
	84-00
	1 1 -00

43
	43'7
	5f30
	52-5
	88-30
	6-70

43'5
	44-65
	50-35
	53
	92-10
	2 -90

44
	47-50
	47-50
	
	
	

(c)  Other vegetable oils :   by the increase in the iodine number, by
colour reactions, and by testing for phytosterol (see Hog's Fat).

(d)  Cottonseed stearine :  by Halphen's reagent (see Cottonseed Oil).

(e)  Mineral substances (gypsum, talc and the like) :   detected in the
portion insoluble in ether.

*
* *

Pure tallows of good quality give about 95% of fatty acids setting at about
44, the commercial valuation being made with 43-5 as basis ; the saponifica-
tion number is 195-200. They give a mean of about 9-5% of glycerine.

According to the Union of Italian Soap-makers, the titer of ox-tallow should
not be below 43-5, while that of mutton-tallow may vary from 4.1 to 49-8.
In different varieties the acidity allowed varies from 3% to 20%. Moisture
and impurities allowed up to i%.

OLEOMARGARINE

This is the semi-fluid part expressed from tallow at about 25 or even a
higher temperature. It is a soft yellowish fat, which readily decolorises
in the light, has a faint odour of tallow and a slight agreeable taste.

It gives no appreciable colour reactions with the ordinary oil reagents,
and its physical and chemical characters are as given below.

Oleomargarine serves as raw material for the preparation of artificial
butter (q.v., Vol. II, Chapter II).r, and the latter oil lowers the iodine number.